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WHITE CHOCOLATE & RASPBERRY SCONES

 

WHITE CHOCOLATE & RASPBERRY SCONES

Topped with Peanut butter and raspberry chia jam ūü§§ All made with 7 ingredients, kitchen staples!



Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

 



INGREDIENTS

  • ¬†225g oat flour (@hollandandbarrett¬†or blend your own oats to make a flour)
  • 50g coconut sugar
  • 1 tbsp baking powder
  • 1 tsp lemon juice
  • 100ml plant milk (@oatly)
  • 80g coconut cream (you can find these in most grocery stores)
  • 100g white chocolate chips
  • 40g freeze dried raspberries

    METHOD

    • Preheat the oven to 220C
    • Mix together oat flour, coconut sugar, baking powder and lemon juice
    • Soften the coconut butter by placing it over the cooker on low heat (it should be soft not completely melted)
    • Add the coconut butter and use your hands to break it down until it‚Äôs mixed in thoroughly with the flour
    • Pour in the plant milk and mix until dough forms
    • Add the chocolate chips and freeze dried raspberries and mix
    • Use a crinkle edged cookie cutter to form scone shapes
    • Bake for 15 minutes at 220 degrees
    • Serve with¬†@oatly¬†Greek Oatgurt and extra fd raspberries or jam

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